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GUYANESE PEPPERPOT

This was made, every year, in our home for Christmas; having been born in Guyana it was a taste of something that I'd been too young to remember but, through granny and mommy, it made Christmas all the more memorable. While, sadly, both mom and Granny left before I could get the recipe, I've found this in my internet crawl and will, of course, adjust it with love to make it even a fraction of what ours was... I hope.

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Preparation

Clean the meat thoroughly.
Put the heel or trotters in covered pan with water to boil.
Skim. When half tender add other meat and hot water to cover.
Add all other ingredients and simmer until meat is tender.
Adjust flavor with salt and sugar.
Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. This is a typical Amerindian dish.